“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” Mary Frances Kennedy Fisher
Homemade wholemeal bread:
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4 3/4 cups graham flour
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1 2/3 cups rye flour
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1 2/3 cups buckwheat flour
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1 cup wheat bran
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1 cup sunflower seeds
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1/3 cup ground flaxseed
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1/3 cup ground sesame seeds
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3 2/3 cups lukewarm water
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1/2 teaspoon fresh yeast
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2 tablespoons oil
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2 tablespoons salt
Preparation
Dissolve the yeast in a little lukewarm water, then mix all the ingredients together using a wooden spoon—do not knead with your hands. If needed, add a bit more water to help incorporate any remaining flour from the bottom of the bowl. Cover the bowl with a plastic bag that has a few holes poked in it, and place it in a warm area for at least 8 hours.
The key to this recipe is that gluten develops through slow fermentation, allowing alcohol and natural acids to form, giving the bread a deeper, more complex flavor. The first rise is complete when the dough has doubled in size and small gas bubbles appear on the surface. Use a wooden spatula or rolling pin to fold the dough over itself a few times right in the bowl, then pour it into a baking pan and cover it with a clean kitchen towel. Let it rise again for about 60 to 90 minutes, until it has doubled in size once more.
Preheat the oven to 520°F and let it heat for 15 minutes. Place the pan with the dough into the oven, and after 5 minutes, lower the temperature to 350°F. Bake for 25 minutes, then rotate the pan and reduce the temperature again to 300°F. Let it bake for another 40 minutes. The total baking time is about 70 minutes. If you have a kitchen thermometer, check the center of the bread; once it reaches between 194–212°F, it’s done.
Place the bread on a wire rack to cool so the crust becomes crispy. If the top crust feels too hard, lay a clean kitchen towel over it to soften, then remove it once it’s cooled a bit. Wait until the bread is fully cooled before slicing. This no-knead bread stays moister than traditionally kneaded bread, and thanks to the long fermentation, it’s also higher in antioxidants.
